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Óscar Tobía, trained as an Agricultural Engineer and completed a Master in Viticulture and Oenology. In 1994 he undertook his business adventure by founding his vital project: Bodegas Tobía. Betting from the outset on innovation and creativity, he produced the first barrel-fermented rosé in Spain in 1996, Alma Tobía.
He is a pioneer in Europe in using intelligent tanks that respect the environment and allow for maximum expression and quality wines to be obtained. His business vocation was awarded the Internationalization Award by the La Rioja Chamber of Commerce in 2002.
There were high expectations for a quality harvest, where the vines showed both extraordinary sanitary and vegetative states at the end of the ripeness period, due to very favourable conditions in the very early stages. However, during the beginning of the harvest, the weather got worse with heavy rain what forced us to speed up the collection dates. Thanks to this right decision we were able to keep the best quality standards of sanity and ripeness balance. The harvest was done selectively and manually during October 4th, 13th, 14th & 15th.
Tempranillo (93%) comes from three vineyards in Rioja Alta:
1. Located in San Asensio, planted in 1921, in goblet training. Altitude: 535 m. Calcareous clay soil with gravel. South-west orientation. Atlantic climate with Mediterranean influence.
2. Located in San Vicente de la Sonsierra, Planted in 1965, in goblet training. Altitude: 480 m. Calcareous clayish soil with gravel. Northern exposure. Purely Atlantic climate.
3. Located in Cuzcurrita de Rio Tirón, planted in 1980. Altitude: 560 m. Sandy calcareous 30 cm deep soil with gravel. Southeast orientation. Harvested manually: Oct. 15th
Graciano (7%) comes from a vineyard located in Rioja Baja, planted in 1996. Soil: stony limestone with very poor gravel substrate. Altitude: 345 m. Orientation: east westerly. Microclimate: Mediterranean. Harvested manually: Oct. 4th
Pre-fermentative whole and destemmed berry cold maceration carried out at controlled temperature of 10-12 ºC for 3 days. Alcoholic fermentation is carried out with natural yeast in tank at a controlled temperature of 22-24ºC. Malolactic Fermentation took place in brand new and second year medium toast French (90%) and Hungarian barrels (10%) and then aged for 24 months.
Natural Stabilization took place in the same barrels, without tartaric acid addition, and bottled without filtration. The aging was completed keeping the wine for more than 15 months into bottle so as to respect the quality of the wine.
Intense and elegant stream of aromas first showing fruits such as dried prunes, cherries and liquorice. Then spicy notes like black pepper, cloves and nutmeg arise followed by reminiscences of tobacco leaves, all over a fragrant background of toffee and smoky hints.
On the palate, it is gentle, velvety, and voluminous. Meaty, rounded full bodied and unctuous. Rounded feeling in the mouth. Ripe with a long and lingering finish. Very polished tannins with highly spicy aftertaste.
Grilled pigeon with white truffle.
10-15 years with careful cellaring.